I am using my hands, strong white flour in the case of the french, and half white whole wheat/half strong white on the buttermilk honey loaf. The idea of letting it rest for a while makes a lot of sense...I will try. Does the gluten untangle a bit when you let the dough rest before kneading?

You are most welcome! To answer your question if gluten untangles when you let the dough rest. Actually it helps develop it. The strong flour absorbs more moisture than say All Purpose and it is important that the gluten has enough moisture to develop.

Your instinct that the gluten it tight is probably right. By using a little less flour and letting the dough rest, the moisture has a chance to work with the gluten and result in more stretch. It is important not to rush into putting too much flour too fast into the dough. Take your time and have some fun slopping it around a bit in the bowl. There is no set rule that says all the flour has to go into the dough.

After mixing (and hard to say in writing but) try to keep it a little looser this time and after resting, you may find, you will hardly need to knead in lots of flour. (It will take less time too!)

What a handle! Hope that isn't a serious discription of your bread! I've had that happen to me on occation eating sweet rolls in foreign countries. Not an appetizing thought.... and enough to make you wanna bake your own bread forever. So tell me how the next loaf came out?

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